Slow Cooker Butter Chicken

In a nonstick skillet, heat the coconut oil over medium-high heat. Once hot, add the diced onion and cook until beginning to soften, about 5 minutes. Add the minced ginger, minced garlic, curry powder, garam masala, chili powder, salt, and tomato paste. Cook until the spices are fragrant, about 30 seconds.

Transfer the spiced onion mixture to a 6-quart or larger slow cooker. Lay the chicken breasts on top, then add the cauliflower florets, and pour the tomato sauce over everything. Gently stir to coat the florets with sauce while keeping the chicken pieces mostly undisturbed. Scatter the butter pieces evenly over the top of the mixture.

Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. Check early to ensure the chicken does not dry out. When the chicken is done, remove the breasts to a cutting board and let cool slightly.

At this point, check the cauliflower for tenderness. If not tender, give the contents of the slow cooker a big stir to coat the florets with sauce. Recover the slow cooker and cook on HIGH until the cauliflower florets are completely tender, about 30 minutes to 1 hour more.

Once the chicken is cool enough to handle, cut it into bite-size pieces. Return the chicken to the slow cooker with the tender cauliflower florets. Stir in the half-and-half (or coconut milk) and let cool for a few minutes. Then gently stir in the Greek yogurt to prevent curdling. Serve warm over brown rice, quinoa, or naan, and sprinkle with fresh chopped cilantro.